Masala Chapati Recipe | How To Make Masala Chapati

Masala Chapati Recipe pinit

Chapati, a popular Indian food item originating from the subcontinent and staple in India, Nepal, Bangladesh, Pakistan Sri Lanka is made of whole-wheat flour mixed with water salt to make dough. It’s then cooked on a flat skillet called tava (or parat) for few minutes until it becomes golden brown or darker.

Chapatis are an unleavened bread that originated from the Indian Subcontinents many years ago and has been steadily gaining popularity as time progresses due to its easy preparation process without any need for yeast which requires kneading beforehand.

Masala Chapati Recipe | How To Make Masala Chapati

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 2 Calories: 60 Best Season: Suitable throughout the year

Description

This is easy to make recipe using left-over chapathis. It can be used as evening snack for hungry children who felt bored with monotonous dishes. This recipe will be spicy with tangy tomato flavor. Try this and enjoy masala chapathi.

Ingredients

Ingredients

Instructions

Method

  1. Cut chapathis to small pieces (see pic) and dry roast to make it just crisp.

  2. Heat oil in a pan and fry onions till it becomes brown.

  3. Add ginger-garlic paste and when raw smell leaves add tomatoes and fry till tomato cooks.

  4. Add turmeric powder, chilli powder, aji-no-moto and garam masal powder stir well.

  5. Add tomato sauce and soya sauce (optional)

  6. Now when the masala combines well add chapathi pieces, mix well and garnish with coriander leaves and serve hot with tomato sauce.

  7. Tangy spicy masala chapathi ready.

Nutrition Facts

Servings 1


Amount Per Serving
Calories 60
% Daily Value *
Total Fat 1g2%
Sodium 3mg1%
Potassium 118mg4%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Leave a Reply

Your email address will not be published.